Low-Carb Bacon & Cheese Broccoli Salad

What’s a covered dish dinner without broccoli salad? This keto broccoli salad has all the flavors you know and love just without sugar. This goes great with any grilled protein such as pork chops, chicken, salmon or steak, and it’s perfect to have on hand for an easy side dish during the week since it keeps really well.

This low-carb recipe is great for adding in some cruciferous vegetables to your life without having to munch on plain broccoli (although there’s nothing wrong with that but who doesn't love bacon?). If you’re dairy free you can swap out the cheese for extra fillings such as sunflower seeds or sliced almonds. Eat one serving as a side or two for a light lunch or dinner.

Preparation time

Hands-on:    10 minutes
Overall:     20 minutes

Nutritional values (per serving)

Total Carbs	5.1	grams
Fiber	1.6	grams
Net Carbs	3.4	grams
Protein	10.7	grams
Fat	35.9	grams
of which Saturated	8.3	grams
Energy	378	kcal
Magnesium	18	mg (5% RDA)
Potassium	251	mg (13% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (11%), fat (85%)

Ingredients (makes 8 servings) Salad:

• 5 cups broccoli florets (360 g/ 12.7 oz)
• 8 slices bacon (240 g/ 8.5 oz) - about 128 g/ 4.5 oz crisped up bacon
• 1/2 small red onion, minced (30 g/ 1.1 oz)
• 1/2 cup shredded cheddar cheese (57 g/ 2 oz)

Dressing:

• 1 cup paleo mayonnaise (220 g/ 7.8 oz) - you can make your own mayo
• 1 tbsp white wine vinegar (15 ml)
• 3 tbsp granulated Swerve or Erythritol (30 g/ 1.1 oz)
• sea salt, to taste

Instructions

1. In a small jar mix together the dressing ingredients: mayonnaise, white vinegar, Swerve and salt. Set aside.
   
   
2. To cook the bacon, preheat the oven to 190 °C/ 375 °F. Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices.
3. When done, remove from the oven and set aside to cool down and break or slice into small pieces. You can discard or reserve the bacon grease for another use.
   
4. In a large bowl combine the broccoli, crumbled bacon, onion, and cheese. Pour the dressing over the broccoli and toss to coat.
   Note: If you don't like raw broccoli, lightly steam or boil the florets for 2-3 minutes. When cooked, place in ice water and drain.
   
   
5. Refrigerate until ready to serve.
   
   
6. Store covered and in the refrigerator for up to 5 days.
   

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